The classic combination of tomatoes, basil and cheese is unbeatable, especially with the addition of prosciutto. Pair the pizza with a salad of radicchio and romaine in an oil and vinegar dressing. Follow up with cannoli and espresso.
Recipe information
Yield
Makes 2 Servings
Ingredients
All purpose flour
1 10-ounce tube refrigerated pizza dough
1 14 1/2-ounce can seasoned pasta-style tomatoes, well drained
1/2 cup slivered thinly sliced prosciutto
1/3 cup thinly sliced fresh basil or 1 tablespoon dried
1 cup (packed) grated mozzarella cheese (about 4 ounces)
Preparation
Step 1
Preheat oven to 425°F. Lightly sprinkle heavy large baking sheet with flour. Unfold dough on prepared baking sheet. Stretch and/or roll dough to 9x12-inch rectangle. Sprinkle tomatoes, then prosciutto and basil over dough, leaving 1-inch border. Top with cheese.
Step 2
Bake pizza until cheese melts and crust is golden brown, about 12 minutes. Transfer pizza to work surface. Cut into squares and serve hot.
Recipe notes
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